The Best Coconut Muffins Recipe

Homemade coconut muffins are great for breakfast or dessert. A fun tropical baked good you can add bits of pineapple or nuts into them too.

Just like any other easy muffin recipe you want to mix the dry ingredients and wet ingredients separately first. Then incorporate the two until smooth and add your add ins last! This is important so those don’t get broken down and fall apart. You want those to not only add flavor but a bit of texture as well.

Beyond the obvious you could add other things like chopped nuts or diced pineapple. I just buy those snack size cups if I want to add the fruit. It is the perfect amount and I am not wasting the other portion of a whole can.

1. All purpose flour
2. Sweetened condensed milk or for a daily free and more intense flavor use coconut condensed milk
3. Milk or almond milk is another option
4. White sugar
5. Oil
6. Egg
7. Baking powder and salt
8. A splash of coconut extract can further enhance the flavors
9. 2 large bowls to whisk ingredients together

Shredded and sweetened coconut flakes you can find in the baking aisle near the chocolate chips. I mean I guess you could add some of those too but not for me.

Can I substitute coconut milk for milk in muffins?

Yes you can, the ratio is equal 1:1. This is great if you need a non-dairy alternative for baking. Just remember that the flavor is different than cow milk but in this case it would be a major plus. Just intensifying that island flavor you love with this one easy tweak.

You can do this in all sorts of other things too like our Instant Pot coconut rice pudding and more.

Pineapple Coconut Muffins

Use a hand mixer, KitchenAid or just good old fashioned elbow grease to mix everything together. We made these into muffins and just sprayed the pan with non stick spray. I do like using paper muffin liners too if I have them on hand. If you’d rather make this into a coconut loaf that would take much longer to bake.

Usually it is a difference of about 20 minutes for muffins and 60 min. for a 9×5″ pan. Either way this turns out delicious.

If you do want to add pineapple tidbits I’d gently fold them in at the end and 1/2 cup is just about right (or one snack cup drained).

To get started I would first spray your muffin tin holes or add muffin liners into the pan for an easier cleanup later. Preheat oven to 375 degrees F.

• In a bowl mix egg, oil, milk and sugar. Fold in your sweetened condensed milk. In another bowl mix flour, baking powder and salt together.
• Slowly mix dry ingredients into your milk mixture until it’s smooth. Then fold in shredded sweetened coconut into the batter.
• Fill muffin cups 3/4 of the way full and bake for about 18-20 minutes or until toothpick inserted comes out mostly clean with crumbs attached.

Or to test I just gently touch in the center of one and if it bounces back I take them out immediately. Allow to cool in pan about 5 minutes and then remove from hot pan and set on cooling rack so they don’t continue to cook and dry out.

Another option is to make these in mini loaf pans and wrap them up for the holidays as gifts. You can divide the batter between about 6 of them and bake for approximately 25-30 minutes. Same thing goes with this size, take out immediately once the top springs back.

The best way to make moist muffins is to NOT overbake them y’all. The is the biggest culprit to ruining any baked goods. You can jump to recipe below and get stated now. Let us know what you think. They’re a great brunch item served with a cup of dalgona coffee and friends.